...because it had no REAL sugar and it coupled lemon with Heath. Hmmm....
Butter Ball Chiffons
1 cup butter, softened
1/4 cup powdered sugar
1-3.4 oz. pkg. instant lemon pudding
2 tsp. water
1 tsp. vanilla
2 cups flour
1 cup chopped pecans or walnuts
2 chopped Heath bars
In a small bowl, cream butter and powdered sugar till light and fluffy. (Issue #1 - it never got light &, but I kept going.)
Beat in the pudding, water and vanilla. Gradually add flour. Stir in nuts and candy bars.
Roll into balls. Place 2" apart on ungreased cooky sheet. Bake at 325 degrees for 12-15 minutes or till lightly browned.
Cool for 3 minutes before removing from pan. (Issue #2 - they didn't get done on the inside. I made the balls smaller and that seemed to work, but they weren't very big to begin with. Tiny cookies....pfft!)
The Real Scoop
by Andrew
These were not sweet enough. (Not that I need to be any sweeter!)
P.S. Lando didn't get any cookies, he just likes his picture taken.
Butter Ball Chiffons1 cup butter, softened
1/4 cup powdered sugar
1-3.4 oz. pkg. instant lemon pudding
2 tsp. water
1 tsp. vanilla
2 cups flour
1 cup chopped pecans or walnuts
2 chopped Heath bars
In a small bowl, cream butter and powdered sugar till light and fluffy. (Issue #1 - it never got light &, but I kept going.)
Beat in the pudding, water and vanilla. Gradually add flour. Stir in nuts and candy bars.Roll into balls. Place 2" apart on ungreased cooky sheet. Bake at 325 degrees for 12-15 minutes or till lightly browned.
Cool for 3 minutes before removing from pan. (Issue #2 - they didn't get done on the inside. I made the balls smaller and that seemed to work, but they weren't very big to begin with. Tiny cookies....pfft!)
The Real Scoop
by Andrew
These were not sweet enough. (Not that I need to be any sweeter!)
P.S. Lando didn't get any cookies, he just likes his picture taken.
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